Lentil, Lemon, and Tuna Salad
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 teaspoons grainy mustard, preferably French
- 2 teaspoons black olive tapenade (homemade or store-bought)
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 3 cups cooked french green lentils, preferably still warm
- 1 small preserved lemon
- 2 scallions, white and light green parts only, thinly sliced
- 1 (6 ounce) can chunk light tuna, packed in oil
- salt
- fresh ground pepper
directions
- Whisk together the mustard and tapenade in a small bowl.
- Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
- Pour the dressing over the lentils and stir to blend.
- If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
- Stir the lemon and scallions into the salad.
- Drain the tuna and use a fork to flake it over the salad.
- Season very lightly with salt and generously with pepper, and toss.
- Taste, and if you think it needs it, stir in a little more olive oil.
- Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
- Right before serving, taste again for seasonings and oil.
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